Spicy Korean Vegan Seaweed & Tofu Bowl: A Mouthwatering Masterpiece

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz firm tofu, cubed 2 cups seaweed salad 1 cup cooked brown rice 1/2 cup Korean chili paste (gochujang) 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp sugar 1 tsp minced garlic 1 tsp minced ginger 1/2 tsp black pepper, ground 1/4 tsp salt Green onions, thinly sliced, for garnish

Instructions

1. In a pan over medium heat, mix the gochujang, soy sauce, sesame oil, sugar, minced garlic, ginger, ground black pepper, and salt to create the spicy sauce.
2. Add the cubed tofu to the pan and stir until well coated in the sauce. Cook for 5 7 minutes, stirring occasionally, until the tofu is heated through.
3. To assemble the dish, place a scoop of cooked brown rice in a shallow bowl. Top with an equal portion of spicy tofu and seaweed salad.
4. Garnish with thinly sliced green onions before serving.

Chef’s Insight

Balance the flavors by adjusting the amount of gochujang or soy sauce in the sauce.

Notes

Feel free to add other vegetables like mushrooms or bell peppers for added texture and nutrition.